For the base:
4 eggs
180 g of sugar
150 g of flour
50 g of starch
40 g of cocoa powder
60 g margarine
Cream and decoration:
400 g dark chocolate
700 ml cream
75 g margarine
2 teaspoons of the mixture of spices for gingerbread
40 ml rum and espresso
1 package of cream for fixer
50 g chocolate chips
2 teaspoons of cocoa powder
Base: separate the whites from the yolks. Whisk egg yolks and sugar for 8 minutes until foam. Mix flour, starch, cocoa, sift over the masses. Mix with the melted margarine. Beat the whites and mix them with the bulk. Put in a split form, lined with paper, and bake for 30-35 minutes at 180 ° C. Allow to cool on wire rack. Leather cut into 2 parts.
Cream: vystelit bowl with a round bottom 2 liter clear plastic. Boil 400 ml of cream and melt them in the glaze. Put the mixture into a bowl and chill in the refrigerator, stirring occasionally. When the cream has cooled, but not cured, his whip whisk until foaming. Mix with margarine, chocolate chips and mix for gingerbread.
Assembly and decoration: put half the cream in a bowl and flatten it. Trim one cake to fit the bowl and put it on the cream. Drizzle it with a mixture of rum and coffee "espresso." Top with remaining cream and the second cake. Refrigerate 4 hours. Then overturn the cake on a platter. Whip the remaining cream with the fixative and put on a cake dome in the form of clouds. Decorate with chocolate chips and cocoa.
4 eggs
180 g of sugar
150 g of flour
50 g of starch
40 g of cocoa powder
60 g margarine
Cream and decoration:
400 g dark chocolate
700 ml cream
75 g margarine
2 teaspoons of the mixture of spices for gingerbread
40 ml rum and espresso
1 package of cream for fixer
50 g chocolate chips
2 teaspoons of cocoa powder
Base: separate the whites from the yolks. Whisk egg yolks and sugar for 8 minutes until foam. Mix flour, starch, cocoa, sift over the masses. Mix with the melted margarine. Beat the whites and mix them with the bulk. Put in a split form, lined with paper, and bake for 30-35 minutes at 180 ° C. Allow to cool on wire rack. Leather cut into 2 parts.
Cream: vystelit bowl with a round bottom 2 liter clear plastic. Boil 400 ml of cream and melt them in the glaze. Put the mixture into a bowl and chill in the refrigerator, stirring occasionally. When the cream has cooled, but not cured, his whip whisk until foaming. Mix with margarine, chocolate chips and mix for gingerbread.
Assembly and decoration: put half the cream in a bowl and flatten it. Trim one cake to fit the bowl and put it on the cream. Drizzle it with a mixture of rum and coffee "espresso." Top with remaining cream and the second cake. Refrigerate 4 hours. Then overturn the cake on a platter. Whip the remaining cream with the fixative and put on a cake dome in the form of clouds. Decorate with chocolate chips and cocoa.